I received a complimentary copy of this book for review purposes. All opinions expressed are my own.
Fuss-Free Vegan, by Sam Turnbull of It Doesn’t Taste Like Chicken, is not your average vegan cookbook. No crazy ingredients, no complicated directions, and most importantly no bland or boring plant-based recipes are found in this book. Instead you will find 101 delicious comfort food favorites in veganized form! This cookbook truly stands out as unique because it is packed with an extensive collection of useful recipes that are family friendly and easy to recreate for every day occasions.
My favorite part of Fuss-Free Vegan is that is offers so much meal inspiration in just one book and covers every meal of the day as well as appetizers, desserts, and vegan staples. The meals are budget friendly and made with common pantry ingredients. Each recipe includes a large photo so you know exactly how the end result will appear as well as easy to follow instructions and prep/cook times. Whether you’re new to a plant-based lifestyle or a seasoned vegan cook, the recipes offer something for everyone while giving a fresh take on common comfort foods like pizza, pasta, cookies, and cakes. I am always looking to try new recipes for my family’s weekly meals, so I am super excited try all of the recipes in this book but among the first will definitely be overnight cinnamon bun french toast bake, carmelized onion pizza to die for, and gloriously chewy chocolate chip cookies. I highly recommend this book and as it will not disappoint! Shop the book now here!
Because I love chocolate, naturally the first recipe I tried in this book was the Fudgy Double Chocolate Brownies. These brownies will fool everyone into thinking they are their butter and egg filled counterparts. They are rich, chewy and everything you want in a brownie (they even have the crispy top)!
Fudgy Double Chocolate Brownies
Prep time: 10 mins (+overnight to cool before cutting)
Cook time: 30-35 mins
Makes (1) 8×8 inch pan
1 cup vegan chocolate chips
½ cup vegan butter
1 cup white sugar
½ cup non-dairymilk (such as soy or almond)
1 tsp vanilla extract
½ cup all purpose flour
¼ cup cocoa powder
1½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
1. Preheat your oven to 350°F.Grease an 8-x8-inch baking pan.
2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the sauce pan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
3. Pour the melted chocolate into a mixing bowl. Add the sugar,non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).
4. Pour the batter into the prepared baking pan and bake for 30-35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
YAY! Thrilled you loved my book so much. I’m drooling looking at those brownie photos, I need the make them again ASAP!